Gluten Free Breaded Mozzarella Spring Salad

Gluten Free Breaded Mozzarella Spring Salad
Serves 2
1 8oz ball of Mozzarella Cheese
1 egg
1-2 pieces of GF bread
1 tbsp cider vinegar
1 tbsp white wine vinegar
1 tsp sugar
salt and pepper to taste
1/2 cup olive oil
1 bag spring salad greens
1 half red onion

Toast your GF bread slices. We keep our GF bread in the freezer, as it's not exactly an ingredient that we often use. Crumble it up by hand or grind it into small crumbs (they stick better) with a food processor.

Meanwhile, make the dressing. Separate an egg. Preferably an egg that is familiar to you (read, homegrown) as you are going to be eating the yolk raw. In a food processor put egg yolk, vinegars and sugar and blend. Supposedly this sort of "cooks" the yolk. Slowly pour in oil until dressing is thickened.

Cut your mozzarella cheese into coins using unflavored dental sauce or a sharp knife. Cut the coins in half.



Dip the mozzarella slices into a bowl with the egg white. Dip into a bowl full of the bread crumbs. I suppose it is best to put the mozzarella cheese in the freezer for 10 minutes to prevent it from melting while you fry it, but we are always so hungry, it's near impossible to wait.

In a non-stick oil sprayed pan cook mozzarella for 2/3 minutes on each side or until toasty and brown.

Cut red onion into half circles.

Toss salad greens with dressing. Plate greens and add mozzarella on top. Sooooo delicious, you won't mind the raw egg. A perfect light dinner, and cooked in about 15 minutes.

Adapted from a "Barefoot Contessa" recipe called "Salad with Warm Goat Cheese".

Gluten Free Cobb Salad Recipe

Adapted From Martha's "Everyday Food"

Gluten Free Cobb Salad Recipe
Makes 2 large dinner salads, for a smaller salad, subtract a head of lettuce and a hard boiled egg.
About 30 minutes

3 slices bacon
1/4 cup low-fat buttermilk
2 tbsp light mayonnaise
1 tsp red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
sea salt
pepper
2 small heads Butter Lettuce
2 thick slices Pepper deli turkey
2 plum tomatoes
3 hard boiled eggs
1 ripe avocado

Begin by hard boiling 3 eggs. We cheat and have a special egg cooker device, which is entirely unitasker, I know. Bobby will not part from his unnecessary kitchen gadgets. So, google how to hard boiled eggs if you don't know. I wait for the bell to ding.

Meanwhile cook the bacon in a non-stick skillet at medium high heat.

Mix dressing: combine buttermilk, mayo, red wine vinegar, pepper and blue cheese crumbles into a bowl and set aside.

Wash the lettuce heads, hand tear them into bite sized pieces. Put them on a plate.

Cut up turkey slices into small cubes. Have your deli slice your turkey into thicker slices (about 1/4 of an inch) for perfect turkey cubes.

Assemble various sliced toppings on lettuce. Cut tomatoes into quarters, one tomato per plate. Break bacon into bite sized bits. Cut avocado into small cubes, putting a half of the cut avocado on each plate. Cut eggs into bite sized cubes as well. Put 1 and 1/2 egg on each plate. Pour dressing into small bowl and position in the center. Salt and pepper to taste.